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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
In the North most meats are barbecued and vegetables are served fresh on the side. This hearty sauce is a favourite among those used to add variety to the meals.
1 tablespoon oil
½ cup chopped garlic cloves (kratiem)
¼ cup chopped shallots
1 pound (500 g) diced red tomatoes
8 ounce (250 g) ground/minced pork
⅓ cup (3 fl ounce/90 ml) fish sauce (nam pla)
3 tablespoons sugar
2 tablespoons lime juice
1 cup cucumber slices
¼ cup cilantro/coriander leaves (bai pak chee)
4 green onions/scallions/spring onions
Vegetables:
broccoli flowerets
carrots, sliced
cauliflower flowerets
shallots, cut into 2 inch (5 cm) sections
sugar peas/snow peas
Heat a large skillet and add the oil, garlic, shallots and tomatoes. Cook for 3 minutes and add the pork. Add the fish sauce, sugar and lime juice and cook for 4 minutes or until the pork is done. Remove to a serving dish with the cucumber, cilantro and green onions on the side. Serve with the vegetables for dipping.